On Bridge Street, in the space that was last occupied by Musu, which closed temporarily this August, KAJI by MUSU opens its doors. The name KAJI, derived from the Japanese word for flame, invites guests on a unique journey where fire and flavor intertwine seamlessly.
Chef Steven Smith has taken the helm of the project following the departure of chef patron Michael Shaw, who established the high-end Japanese restaurant in 2022 for an undisclosed group of investors.
The restaurant will feature a sharing concept heavily inspired by Japanese cuisine, offering various sushi and sashimi options in both traditional and modern styles, along with an array of small plates. Highlights include XL Orkney scallops baked in their shells with sea urchin butter, koji-aged Herdwick lamb rack accompanied by grilled lettuce and red vinegar sauce, and slow-cooked boneless sticky chicken wings served with Thai green mousse and katsu curry sauce.
Set to launch on 18 October, the 54-cover ground-floor restaurant will provide a tasting menu for £120 and a lunch and early evening menu priced at £30.
Next year, KAJI by MUSU plans to expand with two additional concepts in its newly acquired basement: a high-end 18-cover kitchen counter experience known as MUSU Miyabi, overseen by Smith, and a 12-cover omakase experience called MUSU Theatre of Omakase, led by seasoned sushi chef Andre Aguiar.
MUSU’s representatives noted that these changes, which will rebrand the operation as MUSU Collection, are in response to the original MUSU concept receiving three AA Rosettes.
“This is a fantastic opportunity to launch a city center restaurant in the heart of things,” says Smith, who is spearheading the entire project with the support of unnamed investors. “I’ll still incorporate many techniques from my time at Freemasons at Wiswell, using the best of British produce. While we’ve always embraced world flavors, we are now honing in on Asian influences, as I believe they suit a city center location and a restaurant concept focused on delivering exceptional food and a fun atmosphere.”
Smith departed from the Freemasons at Wiswell earlier this year after serving as chef patron for 15 years. Under his leadership, the Ribble Valley pub ranked among the Top 50 Gastropubs, reaching as high as number three in 2020, and has been featured within Restaurant’s list of the top 100 places to eat in the UK.
A representative from the Freemasons at Wiswell confirmed Smith’s exit, stating that head chef Matt Smith would continue to lead the kitchen, having returned to the venue two years ago after a brief absence. At the time of his departure, Smith indicated that his tenure at the pub had “naturally come to an end” and expressed his intention to launch a new venture in the area.
